All grain batch tastes like stale malt extract??

[mattd73]

Hello Homebrewers! This is the first post for me but I have been stalking you guys for a while now. I love the forum and have learned a lot from you already. Guess I had to speak up sooner than later...


I recently submitted a robust porter to a competition. The grain bill consisted of 5lbs 2-row, 5lbs Maris otter, 1lb chocolate. It received ok reviews. I had a comment from one of the judges that said my malt extract was probably stale. A few guys at the local homebrew club thought I had used extract also. I didn't...all grain all the way. What could be causing my all grain wort to taste like extract? I do think my fermentation temp was a little too warm, but besides that I am at a loss. Help!

 

[ksut1547]

Hello Homebrewers! This is the first post for me but I have been stalking you guys for a while now. I love the forum and have learned a lot from you already. Guess I had to speak up sooner than later...


I recently submitted a robust porter to a competition. The grain bill consisted of 5lbs 2-row, 5lbs Maris otter, 1lb chocolate. It received ok reviews. I had a comment from one of the judges that said my malt extract was probably stale. A few guys at the local homebrew club thought I had used extract also. I didn't...all grain all the way. What could be causing my all grain wort to taste like extract? I do think my fermentation temp was a little too warm, but besides that I am at a loss. Help!

I think the warm ferm. temp is probably what is to blame. Temp control is something often lacking in beginners process and IMO, people associate the off flavors from that with extract "flavors". At this point, take it as a learning experience and work on temp control for the future.

Welcome to the site!!!

 

[choosybeggar]

Post your mash conditions, hop schedule, ferment conditions including yeast, and OG/FG

 

[amandabab]

could be many things.
could just be the 50% marris otter. Some people think is has a slight wet dog undertone. That could be mistaken for stale extract.

 

[Ogri]

Possibly from mashing 1lb of chocolate malt in an 11lb grist? I think I've heard that it can lead to an overly intense/harsh flavour, which (I'm assuming) could, possibly, be mistaken for stale LME.

Seems that it's preferable to mash your base malts and possibly lighter specialty grains like crystal, then steep the darker, black patent, chocolate and roast-y malts separately before combining for the boil.